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Prostart Chapter 2 Exam Questions And
Correct Answers 100% Verified.
Four types if Pathogens that can contaminate food and cause food borne illness. - Answer✔Viruses,
Bacteria, Parasites, and Fungi
Populations that have a higher risk of getting food borne illnesses and why. - Answer✔Children,
Pregnant women, the elderly, people with cancer or on chemotherapy, people with HIV/AIDS, and
transplant recipients are all at a higher risk for getting a foodborne illness. They have weaker immune
systems.
Three types of hazards that make food unsafe. - Answer✔Biological contamination, physical
contamination, and chemical contamination.
How servers can prepare to address the needs of customers with food allergies. - Answer✔All
ingredients that are potential allergens should be disclosed on the menu. Servers should be able to
correctly answer questions about allergens in menu items.
Melisa Bouchard indicates that quests expect their food to be safe. Is this something that you think
about when you go out to eat? Why or why not? - Answer✔I don't really think about the safety of the
food until I realize that it isn't safe and by that point I know it's not safe and am having a long discussion
with the toilet bowl. Because I'm usually hungry when I'm going out to eat and I'm a teenager.
Teenager's are indestructible and quite frankly I can eat just about anything as long as it's not currently
alive.
Linda and Chef Jean are setting up for a self-inspection for Uptown Grille. Given the situation that they
faced today, where should they focus their attention? - Answer✔They should focus their attention on
personnel. They need to add personnel and properly train everyone. They do not have enough
personnel to properly receive food, and Brian does not follow accepted guidelines.
How are the federal, State, and local governments each involved in food safety? Do you think this
system works well? If not, what would you change? - Answer✔there are many agencies involved in food
safety from the farm to the table. It seems to work just fine. I haven't seen too many Kentucky fried
terrorist attacks lately so I can only assume.
A diner was eating at a restaurant. In a plate of noodles was a rather large broken off shard of ceramic.
Upon finding this physical hazard, the diner showed the problem to the server and requested a
replacement plate of noodles. What should the manager of this restaurant do for the customer? What
should the manager do to ensure this situation doesn't happen again? - Answer✔The manager should
replace the menu item immediately with some sort of apology. The kitchen should discover the source
1|Page
Prostart Chapter 2 Exam Questions And
Correct Answers 100% Verified.
Four types if Pathogens that can contaminate food and cause food borne illness. - Answer✔Viruses,
Bacteria, Parasites, and Fungi
Populations that have a higher risk of getting food borne illnesses and why. - Answer✔Children,
Pregnant women, the elderly, people with cancer or on chemotherapy, people with HIV/AIDS, and
transplant recipients are all at a higher risk for getting a foodborne illness. They have weaker immune
systems.
Three types of hazards that make food unsafe. - Answer✔Biological contamination, physical
contamination, and chemical contamination.
How servers can prepare to address the needs of customers with food allergies. - Answer✔All
ingredients that are potential allergens should be disclosed on the menu. Servers should be able to
correctly answer questions about allergens in menu items.
Melisa Bouchard indicates that quests expect their food to be safe. Is this something that you think
about when you go out to eat? Why or why not? - Answer✔I don't really think about the safety of the
food until I realize that it isn't safe and by that point I know it's not safe and am having a long discussion
with the toilet bowl. Because I'm usually hungry when I'm going out to eat and I'm a teenager.
Teenager's are indestructible and quite frankly I can eat just about anything as long as it's not currently
alive.
Linda and Chef Jean are setting up for a self-inspection for Uptown Grille. Given the situation that they
faced today, where should they focus their attention? - Answer✔They should focus their attention on
personnel. They need to add personnel and properly train everyone. They do not have enough
personnel to properly receive food, and Brian does not follow accepted guidelines.
How are the federal, State, and local governments each involved in food safety? Do you think this
system works well? If not, what would you change? - Answer✔there are many agencies involved in food
safety from the farm to the table. It seems to work just fine. I haven't seen too many Kentucky fried
terrorist attacks lately so I can only assume.
A diner was eating at a restaurant. In a plate of noodles was a rather large broken off shard of ceramic.
Upon finding this physical hazard, the diner showed the problem to the server and requested a
replacement plate of noodles. What should the manager of this restaurant do for the customer? What
should the manager do to ensure this situation doesn't happen again? - Answer✔The manager should
replace the menu item immediately with some sort of apology. The kitchen should discover the source
1|Page
